Quick-Roasted Cherry Tomato Sauce with Spaghetti

Yield: 6 servings * Overall Price: ~$10 * Calories: 328

Ingredients:

11/2 tablespoon salt, divided
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

Directions:
1. Preheat oven to 450.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan cooking water. Return spaghetti to pan; set aside, and keep warm.
3. While spaghetti cooks, combine the cherry tomatoes, 1 tablespoon olive oil, red wine vinegar, 1/2 teaspoon salt, and red pepper on a jelly-roll pan, ture at 450 for 10 minutes or until the tomatoes are soft and lightly charred in place.
4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup of reserved cooking water to jelly-roll pan, scraping pan loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining 1/4 cup reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Thoughts:
This was pretty easy to make and turned out pretty good. It's an interesting alternative to your regular spaghetti and maranara sauce.